Buckwheat Crepes
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 cup almond milk
  • 1 cup buckwheat flour
  • Pinch of salt
  • 2 tablespoons water
  • 2 eggs
  • 4 pears, peeled & halved
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • ½ teaspoon vanilla
  • 2 teaspoons honey
Directions
  1. Add flour, salt, milk, eggs and water to a mixing bowl and lightly whisk. Put in the fridge for a few hours or overnight even better.
  2. Add the pears to the saucepan with enough water to cover pears. Add cinnamon, nutmeg, vanilla & honey. Bring the water to the boil and simmer for approx 25 minutes or until pears are tender. Strain the pears from the liquid and chop in to cubes once cool enough to handle
  3. Add a small amount of coconut oil to a frying pan and put on a high heat
  4. Add approx ¼ cup of the mixture (more or less depending on size of pan) to the pan and then gently lift the pan off the heat and start to swivel the pan around so that the mixture moves around the edges. This helps to ensure the crepe is lovely and thin. You can stop swivelling when most of the mixture is set in place and nothing is moving around
  5. Allow to cook for a couple of minutes and then flip over and cook for another minute
  6. Repeat procedure until mixture is finished
  7. Top with poached pear and eat while warm
Recipe by at https://www.caseyjade.com/buckwheat-crepes-with-poached-pears/